Text 29690, 176 rader
Skriven 2009-10-11 07:38:00 av Dave Drum (1:124/311)
Kommentar till en text av BURTON FORD
Ärende: Re: Sept 29, 2009
=========================
-=> BURTON FORD wrote to ALL <=-
BF> On the above date, our 52nd Anniversary, Shirley and I drove up to
BF> Rochester to a Japanese Restaurant called Shiki. Last year we went to
BF> an Abyssinia Restaurant, and decided to try something different again.
I can't imagine doing anything for 52 years. Apparently you got a good one.
Gonna keep her? Bv)=
BF> This place is reputed to be the most authentic Japanese restaurant [per
BF> customer comment and 2005 and 2009 newspaper reviews.] We were pleased
BF> to note that most of the other customers were oriental.
Snippety
BF> For dessert we ordered and split a Tempura Ice Cream. Vanilla ice
BF> cream covered with a thick, warm tempura coating. Best dessert I've
BF> had in a along time.
BF> The cost was only $48 with a large tip and tax included.
BF> A neat anniversary.
Almost makes me want to jump in the car and head for that place. Glad you had a
pleasant experience. All we have for a Japanese restaurant is a Benihana
knock-off with the flashy knife work and so-so food at cabaret pricing. A new
place is soon to open featuring Japanese and Thai cuisine - quite a
juxtaposition. I'll report on it after it has had a chance to settle in and get
the operation smoothed out.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Tempura (Part 1)
Categories: Oriental, Seafood
Yield: 6 servings
Stephen Ceideburg
1 lb Raw shrimp, deveined
2 Green Peppers
1 Carrot
1 sm Eggplant (1/2 lb
1 md Sweet potato
6 Shiitake mushrooms
6 Inch piece raw squid
2 md Onions
Vegetable oil
BATTER
2 Egg yolks
2 c Ice-water
2 c Sifted all purpose flour
3/4 c All-purpose flour
MMMMM----------------------DIPPING SAUCE----------------------------
1 c Ichiban dashi
3 tb Light soy sauce
1 tb Mirin
1 tb Sugar
1/4 c Grated daikon (white radish)
2 ts Fresh ginger; grated
TEMPURA is one of the most familiar of all Japanese dishes, both at
home and abroad. This familiar national dish finds its place in the
Kyushu section because it was almost certainly invented in Nagasaki-not,
however, by the Japanese. Between 1543 and 1634 Nagasaki was the center
of a great community of missionaries and traders from Spain and
Portugal.
Like homesick foreigners everywhere, they did their best to cook foods
from their home countries, and batter-coated and deep-fried shrimp
happened to be a particular favorite throughout southern Europe. The
name tempura (from Latin tempera meaning 'times') recalls the Quattuor
Tempora ('The Four Times', or 'Ember Days') feast days on the Roman
Catholic calendar when seafood, especially shrimp, were eaten.
When the dish became Japanized, however, its range was extended almost
infinitely. Beef, pork and chicken are almost the only things not
prepared as tempura, and these all have separate deep-frying traditions
anyway. Favorite foods for tempura treatment include shrimp, eggplant,
snow peas, sweet potato slices, mushrooms of all sorts, carrots,
peppers, squid, small whole fish, lotus root, small trefoil leaves and
okra (ladies' fingers).
The crucial factor in making good tempura is the batter. This should be
so light and subtly-flavored that it could almost pass as an elaborate
seasoning. There are only three ingredients in it, and all three have an
equally important part to play in producing the sort of tempura you
want. Egg yolk is beaten very slightly first, then some ice-water is
added. Finally, finely sifted flour is added. Reducing the egg amount
will make the finished batter coating lighter in color; more egg will
make a golden tempura (the former is preferred in Osaka, the latter in
Tokyo). The amount of ice-water determines the relative heaviness or
lightness of the batter--for very light, lacy tempura, add more water.
The flour should be barely mixed with the other ingredients--to achieve
real lightness, the batter should look lumpy, under-mixed and
unfinished-looking, and it must always be prepared just before you use
it; thoroughly mixed, silky batter that has been allowed to 'set' and
settle simply will not produce good tempura.
Continued in PART 2
From: http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Tempura (Part 2)
Categories: Oriental, Seafood
Yield: 6 servings
CONTINUED
Score the shrimp a few times crosswise on the underside, to prevent them
curling-up during deep-frying. Tap the back of each shrimp with the
back-edge of your knife. Core and remove the seeds from the peppers;
trim and slice into strips. Wash and scrape the carrot; cut into strips
about 1 1/2" long and 1/8" wide. Peel the eggplant, leaving 1/2" strips
of the peel intact here and there for decorative effect. Cut in half
lengthwise, then into slices 1/4" thick. Wash the slices and pat them
dry with kitchen towelling. Peel the sweet potato and slice it crosswise
into 1/2" rounds. Cut the mushrooms in half. Cut the flattened piece of
squid into 1/2" squares. Cut the onions in half. Push toothpicks into
the onion at 1/2" intervals, in a straight line. Then slice the onions
midway between the toothpicks. The toothpicks will hold the layers of
onion together in each of the sliced section.
Pour the vegetable oil into a large pot or electric skillet. The oil
should be heated to about 350øF.
Make the batter in two batches . Place one egg yolk into a mixing bowl;
add one cup of ice-water and mix with only one or two strokes. Then add
1 cup of flour, and mix as before, with only a few brief strokes.
Prepare the second batch of batter when the first is used up. The batter
should be lumpy, with some undissolved flour visible. Check the oil for
heat: drop a bit of batter into the oil; if the batter sinks slightly
beneath the surface, then comes right back up surrounded by little
bubbles, your oil is ready. Dip each item into flour first this ensures
that each ingredient is perfectly dry and that the batter will adhere
well. Then dip in the batter, shake a little to remove any excess
batter, and slide into the oil.
Fry each piece for about 3 minutes, or until lightly golden. In order to
maintain the oil temperature, make sure that no more than a third of the
surface of the oil is occupied by bubbling pieces of frying food. Remove
the pieces from the oil and drain for a few seconds. Then transfer to
your guests' plates, also lined with attractive absorbent paper. You may
also keep tempura warm in a 250øF oven, no longer than about 5 minutes.
To make the dipping sauce: combine the dashi, soy sauce, mirin and sugar
in a small saucepan. Heat until the sugar has dissolved and serve warm,
with a little grated daikon and ginger on the side for each guest to
combine with the dipping sauce according to taste.
Dip the tempura in the sauce and eat.
From "Japanese Cooking", John Spayde, Chartwell Books
Inc. ISBN 0-89009-822-0
From: http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
ENJOY!!!
From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider
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